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Sunday, February 7, 2010

Feta Stuffed Chicken Breasts

I've been on a feta cheese kick lately. It could be linked to the Greek kick that we've also been on, but I've been scoping out all kinds of things that use feta cheese. We actually made these chicken breasts a couple months ago when we saw them here on Taste and Tell, but I've been thinking that we need to make them again as soon as my husband is back home.

The recipe actually comes together pretty quick up until the time that you stick them in the oven. My chicken breasts may have been a little bit small, but I definitely had too much filling. Just eyeball it - you may want to half the amount of filling if you think your chicken breasts look small.

Other than the extra filling problem, these were definitely good! They may even have Valentine's potential if you are looking for a meal to cook together. Enjoy!

Preheat the oven to 350 degrees. Grease a 9x13 inch pan and set aside.

Place tomatoes in a small bowl. Cover with boiling water. Let stand for 10 minutes. Drain and pat dry. Set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to but not through the opposite side. Set chicken breasts aside.

In a small bowl, combine feta cheese, cream cheese, and tomatoes. Spoon into each chicken breast pocket until the hole is full. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with salt and pepper.

In a large skillet, heat oil over medium-high heat. Add chicken, cook until browned, flip over and cook on second side until browned (can also do this in an oven-proof skillet if you have one). Move to prepared pan and bake until chicken is no longer pink (registers 170 degrees F on a meat thermometer), about 25 minutes.